There is a hint of sweetness with this flavor blend, even though there are no sugars in it.
1 tbsp curry powder
1/4 tsp Chinese five spice powder
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp mirin (cooking sake)
+ enough boiling water to cover the meat
1. As you would with any meat you're about to fry (e.g., chicken drumsticks), heat the olive oil over medium in a heavy bottomed pan that is large enough to accommodate all the chicken on a single layer. Once the oil is hot enough to swirl easily across the bottom, add the curry powder and five spice powder and cook for about a minute.
2. Add the chicken and lightly brown both sides of the chicken part. Add enough boiling water to cover the meat. And, lastly, add the soy sauce and mirin.
3. Cover the pan and reduce the heat to low. Simmer the chicken for 45 minutes, or until the meat starts pulling away from the bone.
You'll have a lot of curry sauce leftover. I removed the chicken to a serving dish, and then added sweet potato chunks to the sauce and cooked that on medium heat for 20-30 minutes. The longer the potatoes cook for, the thicker the sauce becomes, so add more water if necessary.
